Pizza

A wonderfully soft and pillowy, Chickpea and Red Onion Focaccia topped with sweet golden raisins. This focaccia makes a delicious anytime snack or a complimentary side dish to a steaming bowl of soup.

Straight out of the oven comfort foods such focaccia are always met with much anticipation at my house.

The allure of freshly made bread or rather focaccia, which is essentially a flatbread has a broad appeal to both adults and young ones.

I especially love how and with very few ingredients you truly get so much. All it takes is some flour, yeast and water. A few add ins for flavour such as salt, sugar and olive oil and you have something so easily achieved in your own kitchen.

One other addition that bears mentioning here is mashed potatoes!

I can’t stress enough how the humble potato takes bread dough to a whole other level!

Surprisingly, it renders the dough so light, airy and fluffy. You immediately feel this as your kneading the dough. It’s like holding a pillowy soft cloud in your hands!

Well almost! And not that I know what a cloud feels like…but you get where I’m going with this!

You can top focaccia with just about anything!

A favourite sweet version of mine is Schiacciata Con L’uva, a sweet tuscan flatbread with grapes. Its a lip smacking delicacy that I simply never get enough of when the best coronation grapes are in season!

However, this time of the year is a perfect time to make do with a few good old pantry ingredients.

TOPPING FOR CHICKPEA RED ONION FOCACCIA

Adding raisins to savoury dishes was very common while growing up. Sweet plump raisins always made an appearance in calzone with greens such as my Swiss Chard Mozzarella Calzone.

To use raisins in this focaccia recipe, you’ll first want to plump them up by soaking them in hot water for about ten minutes. Then make sure to drain them, pat them dry and scatter over the focaccia before adding other toppings. This will ensure they don’t burn while nestled beneath the other toppings.

I adore caramelized onions and have often used them as a pizza topping. Take care to not cook them overmuch. You simply want them softened and translucent as they will continue to caramelize in the oven.

HOW TO PREP A PAN FOR FOCACCIA

I thought it would be a neat way to try focaccia in my cast iron pans.

I used 3, 8 inch round pans for this recipe but really any size pan will do. If all you have are rectangular rimmed baking sheets, those will work as well.

You can use one as large as 15 x 10, in which case it will yield one rectangular focaccia.

Which ever size you use, do grease your pans with oil and then sprinkle them with coarse cornmeal.

This will ensure crispy bottoms and edges and facilitates easy removal!

Enjoy as an appetizer or serve alongside your favourite salad or hot bowl of soup!

Schiacciata con l’uva is a sweet flatbread with grapes. More commonly known as focaccia, this flatbread is a seasonal dish made yearly during the grape harvest in Tuscany.

This recipe was originally published in October of 2016 and republished September 14, 2018 with updated content and photos.

There is much to embrace with the arrival of Fall. As the days get cooler and the air turns crisp, I get this sudden urge to roll up my sleeves and delve into the magical world of bread making. Or any sort of baking for that matter and wanting only to come up for air well after the Christmas holidays. Is it just me or do any of you feel the same way?

A little about coronation grapes

This time of the year grocery stores and local farmer’s markets are laden with thin skinned, seedless coronation grapes. A rather regal name for these Ontario blue grapes is it not!

They are vibrant blue in colour much like their relative the concord grape and quite interchangeable when making schiacciata conl’uva. Also, they have a deliciously sweet taste that simply bursts in the mouth, making them a perfect choice for baking or even preserving.

The sweetness of the coronation grape pairs beautifully with the savoury rosemary. Once baked you’ll find they mimic the taste of grape jam on toast. Definitely a lip smacking and finger licking delicacy!

This Tuscan flatbread consists of two layers of dough which are sandwiched together with a filling of seedless blue grapes, a sprinkle of sugar, chopped rosemary and a drizzle of good quality extra virgin olive oil and topped with more of the same filling.

It’s then baked to a golden brown perfection with yummy crispy edges that we all love.

You can slice and enjoy as is while still warm with the grapes oozing their irresistible sweet juices. Or simply dust the tops with a sprinkle of icing sugar for some extra sweetness.

Gather friends or family around your kitchen and bake some today! I’m sure it will become a new favourite seasonal recipe!

Schiacciata Con L'uva

Schiacciata con l'uva is a sweet flatbread with grapes, a seasonal dish that is traditionally made during the grape harvest in Tuscany.

Course
Tuscan Flatbread

Cuisine
Italian

Servings24pieces

AuthorMarisa

Ingredients

Focaccia dough

2cupswater

4tbsolive oil

4 to 5cupsof all purpose flour

2tbssugar

1tspkosher salt

1packet “quick rise” instant yeastFleischmann’s 8 grams

Topping

2cupsgrapespicked off the stem

2teaspoonschopped fresh rosemary

2tablespoonsgranulated sugar

extra virgin olive oil for drizzling

Instructions

Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.

Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.

Stir in another cup of flour till combined.

Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth. (I only used up to 1/2 cup of the remaining flour).

Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.

Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place. (on a sunny day I place my bowl in direct sunlight and this helps tremendously with the rising).

When your dough has doubled in size, transfer it onto a floured work space.

Grease a 17x11 rimmed baking sheet (or any large baking sheet you have) with some olive oil and then lightly sprinkle evenly with cornmeal. This will prevent the dough from sticking to the pan and impart a lovely crunch.

Cut the dough in half and working with one piece at a time roll it out to the size of your pan. (its ok if it does not entirely reach the edges).

Place the first layer of rolled out dough on your prepared pan.

Layer 1 cup of the grapes, evenly spread, onto the dough while pressing them slightly into the dough.

Sprinkle 1 tablespoon of sugar and 1 teaspoon of chopped rosemary, evenly onto the first layer of dough. Drizzle with some extra virgin olive oil.

Roll out the second piece of dough and layer it onto prepared first layer. Press down slightly and pinch the edges together.

Spread the remaining grapes over the top layer of dough, again pressing down into the dough.

Sprinkle with an additional 1 tablespoon of sugar and 1 teaspoon of chopped rosemary.

Drizzle more extra virgin olive oil evenly over the top layer.

Bake the flatbread in a preheated oven, at 350 degrees F, for about 35 to 40 minutes or until the dough is a nice golden brown and the grapes are oozing with delicious goodness.

This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before your main meal.

I’ve been loving lately these wonderfully sweet cherry tomatoes made even more so by oven roasting them till they’re slightly charred and pop open. The roasted tomatoes ooze out the most sweetest concentrated juices with their wonderful aromas permeating the air.

There are so many ways to use these roasted jewels as some of my Instagram friends can attest! You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta.

Some suggested slow roasting the tomatoes, storing them in jars filled with oil and kept in the refrigerator up to a month.

I’ve decided to switch it up today by baking some fresh focaccia bread which is essentially a flatbread and not difficult to put together.

The flatbread with its soft, airy textures and crusty outer layers is then slathered with a a creamy herbed ricotta mixture. I must say its truly mouthwatering on its own but we’re going for the “swoon factor” here!

What better way to do so then topping the flatbread with some juicy oven roasted cherry tomatoes! Oozing out all their caramelized goodness and ready to be sopped up…yummy!

You can enjoy the flatbreads with a side salad and call it a meal. We especially love them sliced into wedges and served as appetizers.

You can also make and bake the flatbreads ahead and freeze them till ready to use. This way you’ll have a yummy flatbread to enjoy at a moments notice!

There is something deeply pleasing to me which comes in part from a continuity of sorts when making traditional meals. I find they bring to mind such fond memories of a time when those before us lovingly prepared the same food we so treasure to this very day.

Usually served during the Easter celebrations, these Swiss Chard Mozzarella Calzone are so delicious you’ll want to make them all year round.

Although calzone can be stuffed with just about anything, these Swiss chard filled ones brimming with sweet raisins and tender pine nuts is a typical childhood dish. Sliced in small vertical pieces, they were always served as part of our antipasto before lunch or even dinner.

I used a very basic focaccia dough recipe for my calzone, much like the dough used to make my Schiacciata Con L’uva.

However, if your pressed for time store bought pizza dough will also work beautifully.

Once assembled, all that’s needed is a light brushing of olive oil, a sprinkle of Parmesan cheese and some dried parsley flakes.

A very hot oven works best therefore you’ll want to preheat your oven to a very high temperature of 425 or 450 degrees F to achieve a crispy outer crust.

These Swiss Chard Mozzarella Calzone also make a rather relaxed meal accompanied with a crispy salad and complimented with a glass of wine.

Enjoy them hot or cold and should you be so lucky to have any leftovers the next day try heating them up in a skillet or even a panini press. While the outer layers crisp up nicely the vegetable filled centers remain soft offering up a lovely contrast.

This delicious pizza with sausage and sweet peppers and a homemade tomato sauce bakes up beautifully with a crispy outer layer.

Pizza has got to be one of the most popular dish to come out of Italy. With infinite possibilities from the crusts, toppings, cheeses and sauces. It is so much fun to make and in less time than you might think.

This pizza with sausage and sweet peppers is a family favorite. The combination of mildly spicy sausage and slices of sweet red bell peppers is a delicious combination. The dough bakes up just beautifully! Soft and airy on the inside with a crunchy, crispy outer layer.

My mom would make pizza once a week for us. There was no ordering in or take out in our family…it just was not done! She would say “che vergogna”, what a disgrace! So now like a good Italian girl, I too make my own pizza once a week.

If you have never made pizza before do give it a try. There is something so comforting from creating dough from scratch!

For The Dough You Will Need:

2 cups warm water

4 tbs olive oil

4 to 5 cups of all purpose flour

1 tbs sugar

1 tsp kosher salt

1 packet “quick rise” instant yeast (Fleischmann’s) 8 grams

2 eggs

In a medium size bowl, stir together 3 cups of the flour, sugar, salt and the yeast.

Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. If your water is not warm enough the yeast will not activate. Too hot and it will kill the yeast. Stir the warm liquids in the flour mixture with a wooden spoon. Add in the 2 eggs and stir very well. Stir in another cup of flour. Invert onto a well floured counter and knead for about 5 minutes working in the last cup of flour a bit at a time just until the dough is soft and smooth. You may not even need the whole last cup of flour.

Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap. Let it rise till it doubles in size for about 1 1/2 to 2 hours. On a sunny day I place my bowl of pizza dough on my dinning table where the sun comes shining through. It rises beautifully and works every time ! On a not so sunny day I let my dough rise on my kitchen counter right under one of the spotlights from underneath the kitchen cabinets. Works like a charm!

While the dough is rising prepare the pizza sauce and toppings.

For The Pizza Sauce:

1 28 oz. ground tomatoes (preferably San Marzano)

1 tablespoon of lemon juice

3 to 5 cloves of garlic, minced

2 tsp each of dried oregano, basil and parsley ( if using fresh, increase to 1 tbs) each

kosher salt and black pepper to taste

Stir all the ingredients in a bowl. Note that I did not put the exact measurement of salt. It should really be at your taste. I add a scant teaspoon of kosher salt. The sauce yields 31/2 cups but you will only need 1 1/4 cup to top the pizzas. You can freeze the rest for future use for up to 6 months.

For The Topping:

3 links of mild Italian sausage (about 1 pound)

2 tsp olive oil

1 medium onion sliced thinly

2 medium size red bell peppers, sliced (set aside)

4 cups grated or shredded mozzarella (set aside)

Heat the olive oil in a fry pan and brown the sausage with the sliced onions together, breaking up the sausage with a wooden spoon for about 10 minutes. Let cool.

When the dough is ready, transfer it on a well floured counter and cut it in half. Working with one half at a time, roll the dough out to fit your pan. I use two 16″ round perforated pans and I roll it out with a well floured rolling pin and on a floured counter. If the dough seems to resist rolling just let it rest for a minute then continue rolling it out. A perforated pizza pan does not need to be oiled. If you do not have a round pizza pan you can use a cookie sheet which has been oiled.

Use 1 1/4 cup of the pizza sauce divided among the two pizzas.The back of a spoon works well for spreading the sauce on the pizza. Proceed to fill the pizzas with the mozzarella, sausage and the red peppers.

Bake in a preheated oven @ 450* for 20 minutes or until the crust is golden and the cheese has melted.

Pizza with Sausage and Sweet Peppers

This pizza with sausage, sweet peppers and a homemade tomato sauce bakes up beautifully with a crispy outer layer.

Cuisine
Italian

AuthorMarisa

Ingredients

PIZZA DOUGH

2cupswarm water

4tbsolive oil

4 to 5cupsof all purpose flour

1tbssugar

1tspkosher salt

1packet "quick rise" instant yeastFleischmann's 8 grams

2eggs

PIZZA SAUCE

1 28oz.ground tomatoespreferably San Marzano

1tablespoonof lemon juice

3 to 5clovesof garlicminced

2tspeach of dried oreganobasil and parsley ( if using fresh, increase to 1 tbs) each

kosher salt and black pepper to taste

PIZZA TOPPING

3links of mild Italian sausageabout 1 pound

2tspolive oil

1medium onion sliced thinly

2medium size red bell pepperssliced (set aside)

4cupsgrated or shredded mozzarellaset aside

Instructions

In a medium size bowl, stir together 3 cups of the flour, sugar, salt and the yeast.

Heat 2 cups of water with 4 tbs of olive oil in the microwave for 60 to 90 seconds. If your water is not warm enough the yeast will not activate. Too hot and it will kill the yeast. Stir the warm liquids in the flour mixture with a wooden spoon. Add in the 2 eggs and stir very well. Stir in another cup of flour. Invert onto a well floured counter and knead for about 5 minutes working in the last cup of flour a bit at a time just until the dough is soft and smooth. You may not even need the whole last cup of flour.

Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap. Let it rise till it doubles in size for about 1 1/2 to 2 hours. On a sunny day I place my bowl of pizza dough on my dinning table where the sun comes shining through. It rises beautifully and works every time ! On a not so sunny day I let my dough rise on my kitchen counter right under one of the spotlights from underneath the kitchen cabinets. Works like a charm!

While the dough is rising prepare the pizza sauce and toppings.

Heat the olive oil in a fry pan and brown the sausage with the sliced onions together, breaking up the sausage with a wooden spoon for about 10 minutes. Let cool.

When the dough is ready, transfer it on a well floured counter and cut it in half. Working with one half at a time, roll the dough out to fit your pan. I use two 16" round perforated pans and I roll it out with a well floured rolling pin and on a floured counter. If the dough seems to resist rolling just let it rest for a minute then continue rolling it out. A perforated pizza pan does not need to be oiled. If you do not have a round pizza pan you can use a cookie sheet which has been oiled.

Use 1 1/4 cup of the pizza sauce divided among the two pizzas.The back of a spoon works well for spreading the sauce on the pizza. Proceed to fill the pizzas with the mozzarella, sausage and the red peppers.

Bake in a preheated oven @ 450* for 20 minutes or until the crust is golden and the cheese has melted.

Yields 2, 16″ pizzas

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Hi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

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